Other examples of the contribution of fermentation to the improved pharmacological activities of medicinal herbs include anti-oxidant effects of A. formosanus Hayata fermented by L. acidophilus and Rhizoma Atractylodis Macrocephalae (RAM) fermented by Bacillus licheniformis, anti-inflammatory effects of Rhizoma coptidis fermented by Leuconostoc mesenteroides and RAM fermented by B. licheniformis , anti-obesity impact of RAM fermented by L. plantarum, and anti-aging effect of RA fermented by B. subtilis natto.